Merlot
120 Reserva Especial Merlot
Valley: Central
Vintage

Winemaker's comments

Our 120 Merlot is a red-violet colored wine, with intense fruity aromas reminiscent of red fruit and flower, vanilla and tobacco. It is a full-bodied, elegant wine, well-balanced in acidity and mature tannins developing a fresh, fruity finish.

See details winemaker

Vinification

Manual harvest during the month of April, grapes are de-stemmed and softly pressed, fermentation takes place between 24 and 26 °C. Depending on the lot and zone, 10% wood is used at fermentation to increase color and stabilize wines. After alcoholic fermentation, 20% is aged in French oak for a period between 6 to 8 months, depending on the year and to increase complexity.

Technicals details

  • pH: 3.58
  • Total Acidity: 5.06 g/l (exp. Tartaric Acid)
  • Alcohol: 13.0 % vol.
  • Residual Sugar: 3.27 g/l

Suggested food

Ideal with fatty fish such as salmon, also good with pastas and red meat.

Winemaker's comments

Our 120 Merlot is a red-violet colored wine, with intense fruity aromas reminiscent of red fruit and flower, vanilla and tobacco. It is a full-bodied, elegant wine, well-balanced in acidity and mature tannins developing a fresh, fruity finish.

See details winemaker

Vinification

Manual harvest during the month of April, grapes are de-stemmed and softly pressed, fermentation takes place between 24 and 26 °C. Depending on the lot and zone, 10% wood is used at fermentation to increase color and stabilize wines. After alcoholic fermentation, 20% is aged in French oak for a period between 6 to 8 months, depending on the year and to increase complexity.

Technicals details

pH: 3.59; Total Acidity: 4.9 g/l (exp. Tartaric Acid); Alcohol: 13.6 % vol.; Residual Sugar: 2.3 g/l

Suggested food

Ideal with fatty fish such as salmon, also good with pastas and red meat.

Winemaker's comments

Our ruby red 120 Merlot has intense aromas of red fruits with floral, vanilla, and tobacco notes. This is a wine with tremendous volume and elegance and good balance between juicy acidity and ripe tannins that develop on the palate.

See details winemaker

Vinification

The grapes were hand picked in April, destemmed, and gently crushed prior to fermentation at 24º to 26ºC (75º–79ºF), depending on the lot and zone. 10% oak was used during fermentation to improve color fixation and stability. Once alcoholic fermentation was completed, 20% of the wine was aged in French oak for 6 to 8 months, depending on the year, to add sweetness and complexity to the finished wine.

Technicals details

pH: 3.24; Total Acidity: 5.8 g/l (exp. Tartaric Acid); Alcohol: 13.9 % vol.; Residual Sugar: 3.6 g/l  

Suggested food

Ideal with fatty fish such as salmon, as well as pastas and red meats.

Winemaker's comments

Our ruby red 120 Merlot has intense aromas of red fruits with floral, vanilla, and tobacco notes. This is a wine with tremendous volume and elegance, and a refreshing good balance between juicy acidity and ripe tannins that develope on the palate.

See details winemaker

Vinification

The grapes were hand picked in April, destemmed, and gently crushed prior to fermentation at 24º to 26ºC (75º–79ºF), depending on the lot and zone. 10% oak was used during fermentation to improve color fixation and stability. Once alcoholic fermentation was completed, 10% of the wine was aged in French oak for 6 to 8 months, depending on the year, to add sweetness and complexity to the finished wine.

Technicals details

pH: 3.61; Total acidity: 5.14 g/l (exp. tartaric acid); Alcohol: 13,3 % vol; Residual sugar: 2.7 g/l

Suggested food

Ideal with fatty fish such as salmon, as well as pastas and red meats.
Annual awards:

Steven Tanzer's International Wine Cellar - March 2010

Date: March 2010

Country: USA

Vintage: 2008

Award: 87 points

Comments: Bright ruby. Attractive aromas of cherry, raspberry, cola and black pepper. Sweet, supple and round, with good intensity to the straightforward dark fruit flavors. In no way complex but very easy to drink and avoiding the greenness of so many inexpensive (and expensive!) merlots. Finishes with lingering sweetness and an echo of pepper.

Wine Spectator - November 2009

Date: November 2009

Country: USA

Vintage: 2008

Award: 82 points

Wine Enthusiast - July 2009

Date: July 2009

Country: USA

Vintage: 2007

Award: 85 points

Mention: Best Buy

Wine Spectator - October 2008

Date: October 2008

Country: USA

Vintage: 2007

Award: 79 points

Wine Enthusiast - May 2008

Date: May 2008

Country: USA

Vintage: 2006

Award: 86 points

Mention: Best Buy